As many of you know, I’ve long been a fan of Meatless Mondays – one day a week where I try to eat meatless. It’s not usually much of a stretch for me (I’m a former long time vegetarian), but it was an adjustment when I started cooking for my meat eating family. I’ve found, over the years, that the key to really great plant based cooking is not trying to replicate meat based meals (i.e. veggie “bacon” etc) but to celebrate the amazing flavors, textures, and nutrients of the plants themselves. Plant based cooking is a fun, economical, and tasty way to enjoy food! When I became a vegetarian, classic books like Mollie Katzen’s Moosewood Cookbook and Deborah Madison’s Vegetarian Cooking for Everyone were key to learning how to really eat as a vegetarian (and you should still check out those books, by the way, they are classics for a reason). Now, the internet also provides a treasure trove of recipes and techniques to make plant based eating an easy reality for you and yours! This week’s Good Food Reads is a collection of plant based (mostly vegan, all vegetarian) recipes full of flavor and fun!
I was fortunate to spend time in India while in college and it was the easiest place in the world to be a vegetarian! I’m excited to try this Sweet Potato Aloo Gobi from Minimalist Baker. I’m hoping it’s full of flavor and nostalgia.
Looking for a healthier sweet treat? Look no further than these Toasted Coconut Caramel Date Balls (The Foodwright).
I love the idea of this Lemon Garlic Roasted Broccoli Salad (leave out the feta to keep it vegan). It would make a great picnic side or an easy make ahead lunch.
One of my favorite, cheap and easy veggie ingredients is chick peas. They are filling, flavorful and easy to find. I’m loving these recipes featuring chickpeas: Everyday Chickpea Curry or Yellow Curry with Chickpeas and Roasted Vegetables (Yummy Mummy).
Erin Alderson is a vegetarian genius. I’m super excited to try her Green Bean Curry .
As you know, we’ve been long time fans of Pinch of Yum and this soup does not disappoint! It’s perfect for the coming crisp fall nights: The Best Detox Broccoli Cheese Soup (Dairy free!).
Fried Rice with Zucchini, Tomatoes and Parmesan is another adaptable vegetarian recipe I’m looking forward to trying. From the genius Deb at Smitten Kitchen, you can sub nutritional yeast for parmesan if you’re looking to make it vegan.
Love and Lemons is another go-to for great vegetarian and vegan recipes. Next up on my to try list? This Lemony Grilled Eggplant and Zucchini Orzo .
This is another recipe that is vegetarian but can easily be made vegan by leaving out the yogurt: Moroccan Summer Vegetable Tagine (Snixy Kitchen).
Another Minimalist Baker gem: Roasted Cauliflower Tacos with Chipotle Romesco . Is it just me or is cauliflower really having a moment?
15 Minute Lo Mein (A Pinch of Yum). Because we can all use a great alternative to Chinese take out.
Well friends, that’s it for this week’s Good Food Reads. We’d love to hear your suggestions for future editions. Find us on Facebook, Instagram, or Twitter and let us know what you want to read about!
as former meat eaters, you’re so right when you say that you just need to embrace the new flavors. We have found so many WFPB recipes that we love now!
Definitely! Everyone’s palate adapts and are so much better for it!